Piroshki, I Tried It
When I became a food critic, I did so because I felt it was a clear path to trying every kind of food I wanted. Sailing away on that voyage meant facing waters of unchartered taste. A challenge.
Pirosky challenged me in a "what if it's chocked full of fennel and dates, and meat" way. Like what I used to think mincemeat pie filling was made of. Who would eat that?
I caved to my imaginations after walking by the Pirosky shop near Pike Place in Seattle. The tops of light golden pastries on display shelves were visible from the large windows. Intrigued with the potential, but I just wasn't sure if the savory pockets of meat filling would be at peace with my pallet. What flavors would I experience?
It was an Elephante trying to tight rope moment.
Elephante tight roping grabbed puff pastry from the frozen section at the local market and designed a filling of Swiss cheese, ground turkey and spinach to make little pockets of yummy - what I thought pirozhki would be like. You can try my recipe here.
Good. Yum and then some. I really like puff pastry. Rekindling my drive to judicially make food decisions once again, I ventured into Pirosky ready for the challenge.
Inside:
Standing over the glass display counter was a kind faced, baker in white. To him I confessed never having tried Pirosky and asked for his recommendation. He asked if I wanted something savory or sweet.
The sweets displayed weren't all that appealing to me, as Chef Jason used to say, we eat first with our eyes. I settled on a "cheeseburger" filled pastry and took it to an open table just for a bite. A bite. And another bite, until I was just sitting there admiring the original artwork on the packaging.
Tiny bits of bacon and onion aligned perfectly with cheddar and seasoned ground beef all held together in a slightly sweet, but moreso savory pastry. A food proves it's worth by inspiring even more delicious foods. That is what this pastry achieved.
Contemplating my version of piroshki, I was inspired to think of adding peppered turkey bacon and onion in the pastries for David. However, the pastry of this pirosky was made a sturdier density than most puff pasteries, just right to hold that amount of filling. So adding those flavors would have to be in moderation if using store bought puff pastry. I planned to try those add ins next batch.
After Pirosky, I was sold on the idea that piroshki was good in general, and wondered how other digs compared. And while running amuck in the streets of Seattle, I stumbled upon a pirosky place on third. Piroshki on 3rd pulled me into its doors as I rushed past in my favorite day shoes from Barney's.
The smell did, that is. The savory aromas enticed my sense of smell and once in the door, I instantly decided I wasn't leaving without trying something. I chose a cherry filled pastry and regular drip coffee.
Light layers of quality tasting pastry didn't disappoint me. I felt it was over packed with cherries and would have liked a sacier filling. But thinking of the pastry itself, I felt it was "good" and had the consistent flavor of a perfected recipe.
The coffee was full flavor. In comparison to Cherry Street just around the corner, it was remarkable. After two sips of Cherry Street drip, I was repulsed. It was worse than McDonald's. That drink was tossed in the trash at two sips from full. We won't get into their baklava.
Piroshki is delightful. That summary is unended because I've yet to try the bountiful variations abroad. However, for Seattle, these folks represent well.
What will I try next?
